Sweet coconut and spicy chili sauce team up to make a sassy and delicious pasta sauce. Jazz up your supper with this easy recipe for spicy coconut noodles!
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Why we love this recipe
Coconut! I am a devoted coconut lover. Coconut oatmeal cookies. Coconut raspberry bars. I love ’em all.
But coconut desserts are the easy part…what’s really exciting is a recipe that lets you incorporate coconut into the main course…now we’re talking!
Main courses featuring the sweet taste of coconut have a special place in my recipe collection. Coconut shrimp risotto, for example.
So I was totally up for figuring out how to swap the classic tomato pasta sauce for a coconut version in this easy peasy recipe for spicy coconut noodles.
This light sauce is a combo of sweet coconut milk with spicy chili sauce and tomato paste, and the pasta gets tossed with this sauce, some scallions and sprouts and topped with…you guessed it, more coconut!
How to make this recipe
Cook up some long pasta according to the package directions – we like fettuccine, but any long pasta will do, so if you are a linguine lover, go for it.
While the pasta is cooking, put some coconut milk, tomato paste, chili powder, salt, and chili sauce in a pot and let it simmer for a few minutes.
When the pasta is done, drain it and add it to the sauce pot. All that’s left to do now is to divide among some bowls, top it with chopped scallions, some alfalfa sprouts and yep, some coconut.
And may I suggest some coconut snowball cookies for dessert?
What to serve with this recipe
Other coconut main cours recipes we love! ❤️
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.
PrintSpicy Coconut Noodles
Sweet coconut and spicy chili sauce team up to make a sassy and delicious pasta sauce. Jazz up your supper with this easy recipe for spicy coconut noodles!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
- 8 ounces fettuccine
- 1 13.5-ounce can coconut milk
- 3 tablespoons tomato paste
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- 1 tablespoon chili sauce
- 3 scallions, thinly sliced
- 8 ounces alfalfa sprouts (look in the produce section of your supermarket)
- 1/4 cup coconut flakes, toasted
Instructions
- Cook the pasta according to the package directions, drain and set aside.
- Put the the coconut milk, tomato paste, chili powder, salt, and chili sauce into a medium pot and give it a good whisk. Bring it all to a boil, reduce the heat and simmer for 2 to 3 minutes.
- Stir in the drained noodles and toss. Divide the noodles among individual bowls. Top with the scallions, the sprouts and yep, some coconut.
Martha in KS says
Have you tried the caramel, coconut & fudge cookies at Walmart & Aldi? They’re like Girl Scout Samoa cookies but much cheaper!
NO! But I’m definitely going to now! :)